De Cecco Conchiglie Rigate Pasta 500g

Durum wheat semolina pasta. No thermal Damage A.G.E.

• 1 Slow Drying It was in 1889, as noted in the Treccani Encyclopaedia, when Filippo De Cecco invented the first machine designed for Stow Drying at a low temperature. To this day, we still use the same method to better preserve the flavours and aromas of wheat and the natural colour of our semolina in order to guarantee a Superior Quality Pasta.
• 2 The Best Durum Wheats We select the best durum wheats from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics, in order to constantly guarantee, despite the variability of the crops, an al dente pasta with an intense taste to savour.
• 3 Coarse Ground Semolina We only use coarse ground semolina to maintain the integrity of the gluten and obtain a pasta which is always al dente.
• 4 Cold Mountain Water We only make our dough with cold Majella mountain water, at a temperature of lower than 15 to ensure that the pasta remains perfectly firm when cooking.
• 5 Coarse Drawing We draw our pasta coarse to guarantee the ideal porosity to best capture the sauce.

Ingredients Durum Wheat Semolina Pasta

Dietary Information
Allergy Advice: May contain Eggs, Soy and Mustard

Preparation
Water 6L, Salt 100°, Pasta 500 g, 11-30 Drain. Cooking time: 10-13 min.

Country of Origin: Italy

Packaging: Bag

Storage: Store away from heat sources, from light and avoid damp places